- [John Kanell] Today I'm gonna show you how to
make these insanely delicious, beyond amazing
honey butter biscuits.
On the outside like crispy crunchy amazingness,
but on the inside they just melt in your mouth,
and there is a whole honey butter situation
that you can spread on the inside.
It is going to make all of your dreams come true,
biscuit wise.
(laughs)
Okay, let's get started.
We're adding 4 cups or 480 grams of all purpose flour
into the bowl of our food processor.
You don't have to use a food processor for this,
but its so much easier
as long as you are mindful of these deathly deathly sharp
blades. Oh my gosh.
You can check out my how to make sage and cheese biscuits
where you see me get cut horribly by this.
480 grams all purpose flour, in you go. Do do do
No measuring cups for me today
because I'm using a kitchen scale, perfect.
2 teaspoons of salt, 2 tablespoons of baking powder,
I'm using 4 teaspoons of sugar, but you know you could use
like an eighth of a cup.
You can add a little bit more, a little bit less.
Its kind of up to you because we're adding in that
delicious honey butter.
This is gonna get whizzed up a bit
just so everything is nice and combined.
Whizz whizz whizz whizz.
Those blades are so scary.
Perfect. I'm cubing 1 1/2 cups of cold unsalted butter
Just keep it up and you can add a little bit of flour
to sprinkle on the sides, so it doesn't stick together.
We just want to add this into the food processor
without big clumps or anything wonky happening.
I'm adding in one cup of cold buttermilk into
a medium bowl.
Let's crack two large eggs in.
Give it a whisk.
Kind of controversial because some people insist
a biscuit can't have eggs, but there you go.
George over there is crying because he says
no eggs in your biscuit.
I'm adding in my cold cubed butter directly into
this bowl and we're gonna whizz it up
until I get kind of like pea sized pieces.
You don't wanna over mix because of the whole thing
with the biscuit being nice and fluffy and rising up
is those butter pieces in there are gonna be kind of like
turning into steam when they bake,
and puffs it up.
If the butter's too small its not gonna puff.
On and pulse a few times.
(food processor pulsing)
Not putting my fingers in there again.
(laughs)
So let's take a look.
Okay these were some pretty big pieces
so I can go a bit more.
Now I have my pea sized pieces of butter
and we can add in our buttermilk and we're done.
Okay now I'm adding in that wet mixture
into the food processor and just pulsing it
until its just combined.
Don't over pulse.
Okay, the rest of it is gonna be kneaded by hand.
Don't touch those blades.
(laughs)
I'm working on a pastry mat so
give it a nice flouring.
This will get messy.
I'm warning you ahead of time.
Okay, get all of that out of there.
Use your nice, clean hands to kind of just,
just a little bit of kneading to bring it together.
You're gonna have huge clumps of butter, that's fine.
This is like the very messy version of pastry dough.
Once you've got your little kneading situation happening
give it a nice final sprinkle of flour,
just so its not sticky,
and you're gonna roll it out,
but this is literally like the number two most
important thing to remember about making biscuits
besides the whole butter situation.
Don't roll it out too thin.
If you do, you'll have little hockey pucks.
(laughs)
So they have to be like about an inch thick.
Like you want that that much of a biscuit rolled out
so it will puff up nicely.
I'm even gonna like just flour my rolling pin a bit.
Rolling it out carefully.
Watch me roll it out too thin.
(laughs)
Okay.
Check it out.
I think its pretty good.
Here's the other thing,
you're gonna be cutting out your nice beautiful circles.
Those are your beauties, but then you have all this
extra dough left over.
Its not trash.
Roll it back up again, but its not gonna have that
nice perfect surface.
Warning you ahead of time.
Don't forget to douse your cookie or biscuit cutter
in some flour too in between each cut
because it will get real sticky.
Okay, cut number one.
Nice, thick, this will be good.
We're gonna put this onto a baking sheet.
Now, we're gonna brush the tops, just the tops with
a nice beautiful egg wash.
Bringing out that golden color and really make them
look finish.
Otherwise they kind of stay pale and sad
like me in the winter.
Okay, these are gonna go into the oven at 425 for like
10 or 12 minutes until they puff up and are nice and golden.
Okay, so excited.
So these are honey butter biscuits,
we're gonna fill them with the honey butter.
Its gonna be really simple.
We're just taking a stick of kind of room temperature butter
its a really cold day in Los Angeles.
So the butter is firm.
And we're gonna add in some honey.
I have a nice little raw whipped honey.
I love.
Just add some in.
I'm gonna eyeball it and say um like a quarter cup.
And now we're gonna whip it up.
So now just gonna like do this by hand to bring it together
because if you're making a double batch
its actually easier for the mixer , but with this
little material in there just finish it off by hand.
It has a little honey taste,
not as sweet as like a buttercream at all,
but just like a sweet butter.
You can take this, put it back in the fridge
to get it nice and solid, you could pipe it,
you could just start eating it if no one's watching.
Whatever you want, and that's it.
When these are out of the oven
we'll assemble and have some fun.
My biscuits are out of the oven,
cool enough to handle,
and they look nice and fluffy.
Mission accomplished.
They also smell so good.
I wish, wish wish wish you could eat these right now
without making them yourself,
but its so easy, just make them.
Okay I'm gonna take one to eat,
but I'm choosing the ugly one.
(laughs)
This guy got like totally malformed, but oh my gosh
the smell, a little bit of the honey butter on top.
I mean that's a lot of it but you tsk know,
nobody's watching except for you.
All right, and now for the bite.
Oh my gosh, its so good.
Its crispy on the outside,
like really crunchy but it just dissolves in your mouth
on the outside.
And that honey butter is just sweet enough.
This is perfect for dinner.
Oh my gosh.
I'm having like a lot of feelings right now.
(laughs)
All right, thanks so much for watching.
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